Perail de Brebis – an ice cream of a cheese
Oh thank you Mr Marche Francais and thank you ewes of Aveyron – your Perail de Brebis was velvet for my mouth, rich cream for my soul! Who would’ve thought such a thin frisbee of a cheese could...
View ArticleFantastic feta – why so many choices?
Cow or goat, goat or sheep? Brine or in oil, Danish or Greek? Crumbly or smooth, plain, sun-dried tomato or basil? Each time I buy feta there seems to be a new formulation or iteration! So today I’m on...
View ArticleRond du Val – my latest love
Is it love? Addiction? A guilty pleasure? Over the last few weeks something’s gone on between me and a sultry sheeps cheese called Rond du Val – I just can’t get enough of it. It comes in an unassuming...
View ArticleGjebjniets – Very local sheep cheese in Malta
First we heard the tinkling of their bells, then we spied the sheep living two back yards from our house in the old Maltese town of Haz Zebbug. And on our last day we were lucky enough to taste the …
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